Lemon Strawberry Crepe Cake

Here is the wheat grass, egg-y breakfast post I promised. Get ready for a ‘crepe’ load of pictures. :)

We love crepes around here. Especially Owen. He can eat half a batch of crepes all by himself. So it seemed fitting to make this crepe cake for Easter…

I saw the idea for a crepe cake in a magazine…sorry I can’t remember where. I don’t subscribe to any crafty magazines…I have to get my fill at the doctor’s office. :)

So, I googled crepe cakes and all sorts of lovely recipes popped up. One problem though…they just looked so complicated with a ton of ingredients I don’t usually have on hand. I am usually a simple recipe kind of gal so I experimented and came up with this instead.

A large stack of golden brown crepes with with a sweet lemon, cream cheese filling in between layers.

For the lemon cream cheese filling I took one softened brick of cream cheese, juice of half of a lemon, and about 1/2 c. of white sugar…

and whipped it up.

Then as crepes came hot off my pan I added a layer of the filling every 2-3 crepes.

Need a crepe recipe? I use one from America’s Test Kitchen, but this one looks pretty good too. My recipe yields 20 7-inch crepes in one batch. I did a double batch to give me about 40 crepes.

Once I was done I pulled out the wax paper that I laid under the first crepe and added my homemade strawberry syrup.

The strawberry syrup is a simple recipe of about 1 1/2 pints of chopped strawberries mixed with approximately 1 c. of sugar. Cover, leave in the fridge for half of a day, stir again, and it’s done.

A little less sugary, a little more healthy, simpler, and made of more wholesome ingredients than your typical corn syrup based pancake syrup. Plus…it is hands down much more delicious.

I cut some squares of wheat grass out and placed them in these ramekins with a trio of hard boiled eggs. We haven’t dyed any yet – yikes – but we have been eating plenty. :)

I have a bush that blooms yellow in the Spring, so I snipped some for our table…

…and for our entry way table. They haven’t entirely bloomed yet, but the warmth of the house forces the already forming buds to bloom early.

This is actually my second batch of branches. The first one shed it’s blossom and started growing leaves! Not very full ones, as the water doesn’t really provide much nourishment and it doesn’t get much sun, but it was fun to see.

So since we had this Easter breakfast earlier this week, I am thinking we might have my Creamy Yogurt Pancakes on Easter morning instead.

My husband disagrees. He wants me to make this again. I won’t lie. It is a bit more work than just pancakes so…we’ll see. Crepe cake sure is pretty though.

Your pictures are gorgeous! Really, really beautiful. And that looks so good- definitely a springy flavored treat, and it looks so much more doable than other crepe cakes I've seen. We have early church, so this might have to be breakfast on Saturday!

Mmm, I was looking for a dessert to make for an Easter dinner. Could I make this in the afternoon and then eat it in the evening? Maybe wait until right before to add the strawberry syrup? Or were the crepes warm?

I made something very similar yesterday for my friends after seeing this and was going to post it at my blog chicchickltc@blogspot.comI am hoping to leave a link to yours because well, you were the inspiration, and yours looks so lovely.

Josh and I stayed up one evening and made this for a late night dessert… It was FABULOUS! Ours didn't turn out quite as pretty, but it didn't last long on the plate anyway. It was gobbled up FAST!! Thanks for the yummy recipe.

Oh man this looks amazing I am going to have to try it for sure. But I am worried I would eat it all lol. Do you know how it would taste with low fat or fat free cream cheese and splenda instead of sugar?

Congrats again! You were featured in A Themed Baker's Sunday Best of 2011!! There is a button you can pick up at my blog for being featured. Please come back this Sunday where the theme will be Citrus's! Looking forward to seeing you!Cupcake Apothecary

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